Lemon Verbena in a swirl---seen in July 2011 in my garden
Ingredients
1) 1/2 cup of fresh mint leaves (not the stems, they're bitter), rinsed, lightly packed (about 20 leaves)
2) 1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
3) 2 cups of water
Method
1)Bring a pot of fresh water almost, but not quite to a boil.
2)Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves.
3)Let sit for 3-5 minutes.
4)Strain into tea cups. Makes 2 cups.
For Iced Lemon-Verbena-Mint Tea: you need to have a stronger base so the water won't dilute the tea. You can let the tea cool after removing all the leaves. Then serve over ice.
Orange Mint in my shady garden, backyard
---Urban Herban
